Description
This Breakfast Veggie Crinkle Cake is a delightful savory pastry featuring layers of crinkled phyllo dough stuffed with a medley of thinly sliced vegetables. Baked to a golden crisp and topped with a flavorful garlic-parsley olive oil glaze, it makes a perfect warm, hearty breakfast or brunch treat.
Ingredients
Units
Scale
Phyllo Base
- 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt, to taste
Vegetables
- 2 cups thinly sliced mixed vegetables:
- 1/2 small red bell pepper
- 1/2 small Yukon gold potato
- 1/2 small carrot
- 1/2 small zucchini
- 1/2 small leek
- Other optional veggies: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli
Custard Mixture
- 1 1/4 cups whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Black pepper, to taste
- Pinch of salt
Garlic Parsley Topping
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the crust and vegetables.
- Prepare the Skillet and Phyllo: Brush a 12-inch cast-iron skillet or round baking dish lightly with olive oil. Open phyllo sheets and work with two sheets at a time, crinkling them together and arranging them in a circular pattern to entirely cover the base of the skillet with crinkled phyllo layers.
- Assemble Vegetables: Stuff thinly sliced vegetables in between the layers of crinkled phyllo sheets, distributing them evenly throughout the skillet.
- Drizzle and Season: Drizzle 1/4 cup olive oil over the phyllo and vegetables and season lightly with kosher salt across the top.
- Bake Base Layer: Bake in the preheated oven for 35 to 40 minutes until the phyllo turns golden brown and feels crisp to the touch.
- Reduce Oven Heat: Remove the skillet from the oven and reduce the oven temperature to 350°F (175°C).
- Prepare Custard Mix: In a medium bowl, whisk together whole milk, egg yolks, crushed fennel seeds, sweet paprika, granulated garlic or garlic powder, freshly cracked black pepper, and a hearty pinch of salt until combined.
- Pour Custard Over Base: Pour the custard mixture evenly over the baked phyllo and vegetable base.
- Second Bake: Return the skillet to the oven and bake for an additional 25 to 30 minutes, or until the custard is set and lightly golden on top.
- Prepare Garlic Parsley Oil: While the cake bakes, combine grated garlic, finely chopped parsley, and 2 tablespoons of olive oil in a small bowl.
- Brush Topping: As soon as the cake comes out of the oven, generously brush the garlic parsley olive oil over the top using a pastry brush.
- Serve: Slice the veggie crinkle cake into wedges and serve warm for the best taste and texture.
Notes
- You can customize the vegetable mix to your preference using onions, shallots, cherry tomatoes, spinach, or other seasonal vegetables.
- Ensure phyllo sheets stay covered with a damp towel while working to prevent drying out.
- Use a cast-iron skillet or similar oven-safe dish to achieve the best crisp crust.
- This cake is best served warm immediately after brushing with the garlic parsley oil.
- Leftovers can be refrigerated and gently reheated in the oven to retain crispness.
